Norwester
Member
Just got my #1 yesterday, seasoned it last night and turned a pork loin into Canadian bacon tonight. My last experience with an electric smoker was 30 yrs ago and it was a love/hate relationship. Mostly hate.
Cured the loin for 3 weeks and smoked over cherry wood. Set the alarm to 143* and was dozing in the recliner when it went off.
It was entirely too easy and it's the best smoked meat I've had in years, since we used stick smokers. Will be brining a chicken tomorrow night and then probably cold smoke some cheese later in the week. Definitely glad I went with Smokin-it!
Cured the loin for 3 weeks and smoked over cherry wood. Set the alarm to 143* and was dozing in the recliner when it went off.
It was entirely too easy and it's the best smoked meat I've had in years, since we used stick smokers. Will be brining a chicken tomorrow night and then probably cold smoke some cheese later in the week. Definitely glad I went with Smokin-it!
